Israeli Couscous Salad

Also known as Pearl or Gourmet Couscous, Israeli Couscous is the giant forms of the more common tiny couscous. With a taste and texture almost like pasta, but a unique pearly, slippery surface, it makes a fabulous side or salad. This Israeli Couscous Salad is utterly addictive! (And I love that it can be eaten with a spoon).

The immature child within wants to call this a Giant Couscous Salad. But the proper name is Israeli Couscous Salad, so I went with sensible. But now I’m kind of regretting it!

Israeli Couscous is the big brother of the more common tiny couscous. Commonly mistaken as a grain, couscous is actually a type of pasta. While the tiny couscous can be prepared by soaking in hot water, Israeli Couscous needs to be simmered on the stove. In my view, the most delicious way to do this is to cook it like risotto, starting with sautéed garlic and onion then using broth instead of water. This infuses the couscous with so much flavor, you can even serve it plain as a side.

It just dawned of me while writing this up that this salad looks alarmingly similar to the Sexy Lentil Salad I only shared a couple of weeks ago. I even use the same Lemon Dressing, and both use tomatoes and cucumbers.

And they are both salads made with small beady things. (Yes, I’m aware my creative writing skills need serious work. “Beady”????)

But I promise you – a million times over – that is where the similarities finish. This Israeli Couscous Salad is quite different to the Sexy Lentil Salad – not least because I went with a sensible name for this salad and a cheeky name for the latter. 😉 Lentils taste nutty. Giant couscous tastes like pasta. And I’ve given this salad a Mediterranean spin.

So while the obvious pairing would be with all things Mediterranean, I especially love serving this with Middle Eastern spiced things – like Chicken Shawarma which is pictured below. It works really well because the bright fresh flavours of the Israeli Couscous Salad are a terrific contrast to the earthy, complex flavours of Middle Eastern flavours. Plus, it’s carbs and a salad in one.

There is a deceptively large amount of greens packed into this salad. Because the beads of couscous are so small relative to, for example, pasta, there’s a lot more “stuff” for veggies to be stirred into. I’m not really explaining it very well! But if (WHEN!!!) you make this, you’ll feel like there’s a ton of greens for just 1.5 cups of couscous, but the couscous expands when cooking and once it’s all tossed together, it seems like just the right amount.

Hidden veggies!

Salad that can be eaten with a spoon!

Why does it feel so immature that this appeals to me so much??? – Nagi xx

PS New York travel update coming soon! Suffice to say, we’ve been having a blast. Did I mention why I’m here? Well, it’s because my brother, sister and I gave mum a trip to NYC for mother’s day this year and I was nominated to accompany her. I know, I know. We spoil her rotten. We remind her regularly how lucky she is to have us as her kids! 😉

5 from 7 votes

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Israeli Couscous Salad

Prep Time

15mins

Cook Time

15mins

Total Time

30mins

Also known as Pearl or Gourmet Couscous, the big brother version of the more common small couscous makes for fabulous salads and sides. The texture and taste of Israeli Couscous is like pasta – it is soft but a bit chewy, but has a pearly, slippery surface. This is a terrific nutritious loaded salad that’s satisfying enough to have as a meal! Tossed with my favourite Lemon Dressing. Recipe VIDEO below.

Course:
Dinner

Cuisine:
Western

Servings: 4- 8 people

Calories: 408kcal

Author: Nagi

Ingredients

Couscous:

2tspolive oil

1garlic clove, minced

½small onion, finely chopped

250 g / 8 oz / 1.5 cups Israeli Couscous(Note 1)

1 ½ cups / 375 mlvegetable or chicken broth

1 cup / 250 mlwater

Salad:

2cucumbers, diced (about 2 cups)

250 g / 8 oz cherry tomatoes, halved (about 2 cups)

3cupsbaby spinach, finely sliced (Note 2)

¼cupcoriander / cilantro, finely chopped (or sub with parsley)

¼cupdill, finely chopped

Lemon Dressing (Note 3):

2tsplemon zest

2tbsplemon juice

1/4 cup / 65 ml extra virgin olive oil

1tspDijon mustard

1garlic clove, minced

1tspsugar, optional

½tspsalt + black pepper

Instructions

Couscous:

Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.

Add couscous and stir, cooking for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.

Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (Don’t worry if it gets sticky, it will separate when tossed with Dressing).

Salad:

Place Dressing ingredients in a jar and shake well.

Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Recipe Notes

1. Israeli Couscous is also known as Pearl Couscous or Gourmet Couscous or Gourmet Pearl Couscous. Basically, they are the giant form of the more common tiny couscous! Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1.5 cups liquid.

In Australia, you will find it in the pasta aisle of Woolworths and Coles next to ordinary tiny couscous, and it costs around the same.

2. Use about 2 handfuls of baby spinach (approx. 50g / 2 oz), or even ordinary spinach leaves. Kale and silverbeet would also work well (remove the tough stem in the middle of each leaf). Be generous – this is a great way to pack lots of greens into this salad because it mixes through so well. Hidden greens!

3. The Lemon Dressing I use in this salad is my “go to” Lemon Dressing. I recently used it in my Sexy Lentil Salad which is proving to be very popular – certainly didn’t expect to find so many fellow lentil lovers around here! In this salad, I make the dressing a touch tarter by using less oil because I think the Israeli Couscous can take it. But if you prefer creamier, just add a wee bit more oil.

4. STORAGE: The dressed salad keeps quite well for 2 days – after that the herbs are a bit too wilted. But it is best served fresh. If you are making ahead, keep the Dressing separate until just before serving.

5. OTHER WAYS TO SERVE: This way of cooking the couscous flavours it so you can even serve the couscous plain as a side dish. If you want, dress it up a bit with a sprinkle of herbs, or a squeeze of lemon juice. Just imagine the possibilities!

Related

Comments

My first time using Israeli couscous! This is a great recipe! Even my best chef friend loved it. We discussed adding pine nuts. She suggested toasting the pine nuts first. I guess that means I will be making it again!

Oh so delicious! I made this to accompany a shakshouka recipe i found and it was a great meal. I used parsley instead of cilantro. And easy/fast to make as well. Going to make this for my mom when she is in town.

I adore pearl cous cous/israeli cous cous/giant cous cous! it is my favourite when I want to bulk up my salads! this looks absolutely delicious! i would love to add it to a beetroot salad with a little rocket and some feta!

This was a beautiful and very tasty dish! My family and my guests loved it — definitely putting this in my summer repertoire! I am in the Northeastern part of the USA. New England! And when I was looking for the couscous, found this VERY Italian pasta called “Fregola Sarda”. “Like an Italian take on couscous, fregola (known as fregula in Sardinia) is coarsely textured balls of pasta that have been rolled by hand, dried and then toasted in a wood-burning oven for nutty, complex flavor.” It was very nice, and Italian so I altered the recipe with purple basil and Italian basil as well as adding fresh pearl mozzarella balls. I omitted the coriander and the dill. The lemon dressing was so very good and I had some scallions and chopped them fine to add to the dressing.
Nagi, I love your recipes and particularly your ‘delivery’. It is both engaging and inspiring! I am a devoted fan and look forward to receiving your posts!!! Love your Dozer, too!

YES it’s a perfect sub! Orzo also works great – actually, any small pasta – even the alphabet ones, ha ha! New England looks like a beautiful part of the states that I have not yet visited 🙂 Thank you for reading, I’m so pleased you enjoy my recipes! N xx

I’m confused. You say in the notes “Some recipes say to use a ratio of 1 cup of couscous to 2 cups of water. I find this makes the couscous too soft and gummy on the outside. Mine are cooked through and soft but “pearl like” on the outside rather than gummy, using a ratio of 1 cup couscous to 1.5 cups liquid.” But the ingredients list says 1.5 cups couscous to 1.5 cups vegetable or chicken broth AND 1 cup water. Is this correct?

Hi Nagi,
The reason it tastes like pasta is because it IS pasta; it’s actually toasted pasta and here in Israel it comes in several shapes (beads, rice, stars, and several others). Just like some other pastas, it also comes in a tri-color version. They are all called “ptitim”. And the kids love it! And it’s definitely not couscous.

Yes you are 100% right 🙂 I thought I wrote somewhere that people think it’s a grain but actually, it’s a pasta! I love that it comes in all sorts of shapes!!! I wish we had more shapes – and COLOURS! N x

Hi Nagi. I haven’t had couscous in a long time. This is a lovely dish and I personally think you should have called it Giant Couscous Salad, food is fun!! I think I can get this at one store here, if not G’s eye doctor is close to a store I know would have it. I think this would be great with leg of lamb.

Hi Nagi! If you are regretting the name, change it! You always give me too much credit, I just know what I like, which is pretty much everything. Okay I don’t like tuna noodle casserole or lentils, but I do like fresh tuna steaks and barley, not necessarily together.